:Talk:Caryophyllene

It is possible that the structure drawn here on Wikipedia is incorrect. This has been discussed in detail on the ChemSpider Forum here: http://forum.chemspider.com/default.aspx?g=posts&t=48--ChemSpiderMan (talk) 13:14, 2 July 2008 (UTC)

:I can't access the above link, but I notice that the given name matches the skeletal-diagram absolute stereochemistry (wedged vs dotted H at the ring fusion) in :File:Beta-Caryophyllen.svg dated 7 July 2008. On the other hand, the two ball&stick 3D diagrams (:File:Caryophyllene.png and :File:Caryophyllene2.png from January 2009) have the opposite configuration at those positions, so I removed them from the article. DMacks (talk) 13:05, 12 December 2010 (UTC)

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"Caryophyllene is one of the chemical compounds that contributes to the spiciness of black pepper.[7]"

The citation notwithstanding, whether this is true depends on how one defines "spiciness." To me, "spiciness" means "pungency" (spicy as in chili peppers). Having just deposited 1 milliliter of high-purity Beta-Caryophyllene onto my tongue, I can tell you that it is about as spicy as a banana. It also doesn't have a very spice-like aroma, although that could be argued. It smells/tastes to me more "woodsy," similar to the fragrance of cedar. I would suggest removing the statement that caryophyllene contributes to the spiciness of black pepper, because

a) it doesn't have the (primary) black pepper spicy flavor,

b) it doesn't possess any spiciness (pungency) at all, and

c) the cited abstract does not say that it is spicy, either.

I suggest saying, instead, "Caryophyllene is one of the chemical compounds that contributes to the flavor profile of black pepper."

This would seem to be better supported by the cited source, and is consistent with my first-hand experience.

Phatgeek47 (talk) 20:31, 26 December 2018 (UTC)

:Right, although the source says "aroma". Revised with thanks. --Zefr (talk) 21:21, 26 December 2018 (UTC)